Chronic HeatRed Chile Sauce
Prep Time: 30 to 45 minutes Yield: ~4 Cups / 64 Tbsp
Ingredients
8 ounces (about 20 to 25) dried whole red New Mexican chile pods, mild, medium, hot, or a combination
4 cups water or chicken stock (divided use)
2 tablespoons vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1 to 2 teaspoons crumbled dried Mexican oregano, or marjoram
1 teaspoon salt, or more to taste
1/2g RSO/FSO (Available at Thrive Craft Cannabis Co.)
Instructions
Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces discarding the stem and seeds. (wearing rubber or plastic gloves if your skin is sensitive)
Place the chile pieces into a pot with the water or stock and boil for 5 to 10 mins or until the chiles are re-hydrated.
Place half of the hydrated chilies in a blender, with half of the amount of onion, garlic cloves, salt and oregano and half of the liquid used to rehydrate the chiles. Puree on high until smooth with little to no flecks of chile remaining.
In another pot, on medium-low heat, add oil and chile mixture.
Puree the remaining chiles with the remaining liquid, onion, garlic, salt and oregano. Pour chile mixture into pot with previous batch and simmer for a total of 20 to 25 minutes.
After about 15 minutes, taste the sauce and adjust the seasonings. Add in RSO/FSO and stir to combine. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.